Ancient Grain Salad

A delicious nutty, grainy salad great with Sunday roasts and perfect the next day as leftovers. Feel free to substitute grains and pulses such as whole wheat, cracked wheat and quinoa. Replace seeds and nuts with your favourites.

Method:
Blanch freekah and lentils separately in boiling water until both just cooked. Drain well and allow to cool.
Mix the yoghurt, ground cumin and honey until combined.
In a medium bowl, place the coriander, parsley, red onion, freekah, lentils, toasted nuts, capers, currants, lemon juice and olive oil. Mix well and season to taste.
Place into serving dish and top with cumin yoghurt and pomegranate seeds. If looking a little dry, mix in a little more olive oil.
Serve with Sunday roasts.